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Cold-drip Coconut Coffee

By Tamika Woods on March 22, 2016 in Food

Photo: Tamika Woods

Photo: Tamika Woods

Until recently, I thought that making cold drip coffee required a fancy glass apparatus, the kind you might find in one of North Bondi’s most high-end, hipster-friendly cafes.

After a few experiments over the past weeks, I discovered how easy it is to infuse coconut water into coffee overnight. You simply strain away the coffee grinds in the morning and are left with the most delicious, ever-so-slightly sweet and refreshing buzz. Now you can be a North Bondi hipster in the comfort of your own home!

The only ‘fancy’ piece of equipment you will need for this recipe is a nut-milk bag or, failing that, a piece of muslin cloth, which you can use to strain the coffee grounds from the coconut water.

1 litre of coconut water
1 cup freshly ground coffee beans
1/2 cup desiccated coconut
1 nut milk bag or large piece of muslin cloth (a.k.a. cheesecloth)

1. Mix all ingredients in a large bowl or jar and sit in the fridge overnight.
2. The next morning, drape your nut milk bag or muslin over a large jar and pour the coffee mixture over the top.
3. Once most of the liquid has gone through the bag, pick it up with two hands and start squeezing. Aim to get as much of the liquid out as possible.
4. Don’t throw your coffee grinds away. They make an excellent body scrub mixed with a little coconut oil.
5. Serve on ice in tall glasses with a dash of fresh almond milk and a sweetener if required. Enjoy!

Tamika Woods is a Nutritional Medicine student and founder of Sproutly Stories, a new health food blog designed to translate evidence-based information into digestible pieces of knowledge. Her wholesome recipe ideas inspire others to implement their health learnings in an easy and delicious way. For more guilt free recipes, check out